Jul 30, 2008

Can Meatloaf taste good AND be healthy?

My son and daughter-in-law visited us from Colorado this week, and while he was here, he asked to cook dinner for the family. Oh my...someone else cooking?!? YES! He did the grocery shopping once he arrived, and cooked dinner on Monday night. And he made his Mama proud, because this guy cooked a healthy, great-tasting meatloaf -- and lots of it! Made with ground turkey it had a wonderful flavor and, almost important as the original dish itself, made great leftover meatloaf sandwiches the next day. I asked for the recipe and fully intend on replacing my high-fat ground beef meatloaf with this yummy recipe from now on. Meatloaf Ingredients 1/2 cup chicken broth 1 tbsp veg. oil 3 large shallots, finely chopped 1/2 cup finely chopped carrot 10 ounces small white mushrooms, finely chopped 2 garlic cloves, minced 1 tsp salt 1/2 tsp freshly ground pepper 1 pound lean ground turkey 1 1/4 cups fresh bread crumbs 1 Granny Smith apple, peeled and grated 1/4 cup finely chopped parsley 1 tbsp finely chopped fresh sage leaves OR 1 tsp dried, crumbled sage leaves 1 large egg, lightly beaten Directions 1. In a large, non-stick skillet, bring the broth and oil to a simmer over medium-high heat. Add the shallots and carrot and cook, stirring, for about 4 minutes, or until the shallots are softened. Add the mushrooms, garlic, 1 tsp salt, and 1/2 tsp pepper and cook, stirring, for 5 minutes, or until most of the liquid has evaporated. Transfer the mixture to a large bowl and let cool. 2. Preheat oven to 350. Lightly oil (Pam Spray) a baking sheet. 3. With your hands, thoroughly mix the turkey, bread crumbs, apple, parsley, and sage into the cooled vegetable mixture. Add the egg and mix well. Divide the mixture in half and on the baking sheet, shape each portion into an oval about 6 1/2 inches long, 4 inches wide, 1 1/2 inches high. Transfer the loaves to the baking sheet. 4. Bake for about 45 minutes or until cooked through. Let the meatloaf rest, loosely covered, for 5 minutes. Serves 6. First, this recipe made my house smell SO good that even little Brayden came into the kitchen with his little nose sniffing the air! I will say, I did not taste the apple, the carrots or the mushrooms. In fact, I don't care for mushrooms, but loved this meatloaf, and I think it's because he chopped everything SO fine that it was more about the texture these items added than the flavor. The finished loaf did not have a "light" poultry taste, but had more substance of flavors to it than you expect from a turkey meatloaf. He accompanied this dish with a salad of fresh (uncooked) chopped green beans, sliced cherry tomatoes, red onions and almonds -- all marinated in Italian dressing. Again, I'd never had uncooked green beans as a main ingredient in a salad before, and they were fabulous. Everyone in the family loved this meal -- including daughter who's on a strict diet, husband who is the meat and potato man, and grandson who won't eat anything!

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